Features of "Lancashire Hotpot"

Cuisine: English

Cooking time: 2 hr 30 min
Preparation time: 30 min
Course: Main Dish
Main Ingredients: Lamb, Vegetables
Time to make: < 4 hrs
Equipment: Stove Top, Oven
Technique: Bake
Occassion: Dinner, Dinner Party
Dietary: Non-vegetarian

Ingredients for "Lancashire Hotpot"
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2 lb lamb, skinned, cored and chopped into small cubes or chunks
4 lamb kidneys
20 fl oz hot water
1 tsp worcestershire sauce
2 lb potatoes
3/4 lb onions
1 bayleaf
A sprig of thyme
1 tbsp flour
Knob of butter
Fat or oil for frying
Salt and pepper, to taste

Method of cooking "Lancashire Hotpot"

Peel potatoes and cut into 3/4-inch thick slices.
Take a little oil in a hot frying pan and brown lamb cubes in oil with few at a time.
Once the cubes have all been browned put them in an oven proof casserole dish.
Brown kidneys in hot oil and scatter over the cubes of lamb in the dish.
Brown onions in same oil.
Once onions are golden brown stir in a little flour to soak up all oil and juices in the pan.
Mix Worcestershire sauce with hot water and then add it to the contents in the pan.
Take care to pour slowly and blend the mixture well, or else it may form lumpy mixture.
Add salt and pepper to taste.
Gently heat the pan and bring the contents to a simmer.
As soon as it is simmering, take off the heat, then pour over meat and kidneys in the pot.
Add thyme and bayleaf.
Carefully lay potato slices on top of meat to form a cover by overlaping the slices.
Add a few small knobs of butter on potato roof and cover with a tight fitting lid.
Place in a pre-heated oven at 325 deg F / gas mark 3 / 170 deg C for about 1 1/2 hr.
Remove the lid and return to the oven for another 45 min.
Leave it under a grill if more crisp is needed.